Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- Should be firm, compact, heavy with even bright green color, no black bruises or purple tint.
- Small artichokes: best pickled, stewed, in casseroles; medium artichokes: good for salads; large artichokes: stuffing.
- Storage: cut off bottom of stem, sprinkle with water, in airtight bag 5-7 days.
- Use boiled, steamed, microwaved or sautéed – on own or in other dishes.
- Rinse well and trim stem even with the base of bud; remove tough leaves.
- Cook upright at a strong boil in 2-3 inches water in large covered saucepan 35-45 minutes.
- Eat by removing the leaves, starting at the outside, and use teeth to remove flesh from leaves.
- Inside the leaves is the fuzzy choke – remove and discard it.
Like it! Artichoke and Spinach Lasagna
- 9 lasagna noodles
- 1 onion, chopped
- 1 tsp garlic powder
- 14.5 oz. vegetable broth
- 1 tsp dried rosemary
- 10 oz frozen chopped spinach, thaw, drain, squeeze dry
- 28 oz tomato pasta sauce
- 3 C shredded cheese
- 14 oz artichoke hearts, drained, chopped
- Heat oven 350 degrees F. Spray baking dish.
- Boil 6 quarts water. Add noodles, cook 8 minutes, drain.
- Heat skillet on medium; add onion; cook 3 minutes.
- Add broth and herbs. Bring to boil.
- Add vegetables; reduce heat, simmer 5 minutes.
- Add sauce.
- Spread 1/4 mix in baking dish; top with 3 cooked noodles. Add 1 C cheese. Repeat twice.
- Cover, bake 40 minutes.
- Uncover, bake 15 minutes.
Yield: 9 servings
Nutrition Facts per Serving: Calories 250; Fat 6g; Cholesterol 20mg; Sodium 870mg; Carbohydrates 33g; Fiber 2g; Sugars 4g; Protein 18g
Source: SCI Community Forums
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